Please use this identifier to cite or link to this item:
Title: Properties of Tomato Seed Meal and Its Application
Authors: Ekthamasut, Kamontip 
Issue Date: 2005
Publisher: University of the Thai Chamber of Commerce
University of the Thai Chamber of Commerce
Source: Kamontip Ekthamasut (2005) Properties of Tomato Seed Meal and Its Application.
Abstract: Deoiled tomato seed meal (DTSM) contained higher protein, fiber and lysine but lower fat than whole tomato seed meal (WTSM). Oil extraction from WTSM affected on DTSM had brighter color and lower density than WTSM. DTSM had oil-holding, water-holding and foaming capacity better than WTSM, and foaming stability of both was the highest at neutral pH. At pH 4, isoelectric point of tomato seed protein, WTSM had poor emulsion activity and stability, while it was not affected on DTSM. The pasting properties of wheat flour supplemented with WTSM or DTSM at 0, 5 and 10% were evaluated using Rapid Visco Analyser. Substitution of wheat flour with tomato seed meals (whole and deoiled) resulted in a decrease in the viscosity and DTSM was more effective than WTSM at the same level of substitution. In addition, the testing also reviewed that noodles replaced wheat flour by WTSM or DTSM had higher cooking weight, protein, fiber, moisture and lysine content but lower cutting force, L* color and sensory quality than the control (p<0.05).
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:ST: Research Reports

Files in This Item:
File Description SizeFormat 
1796abstract_eng.pdf83.51 kBAdobe PDFThumbnail
1796abstract_thai.pdf115.39 kBAdobe PDFThumbnail
1796fulltext.pdf2.89 MBAdobe PDFThumbnail
Show full item record Recommend this item

Page view(s) 20

checked on Jul 11, 2019

Download(s) 20

checked on Jul 11, 2019

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.